VEGETABLE SAMOSAS
Time 1h
Number Of Ingredients 12
Steps:
- To make the vegetable filling, heat the oil in a large frying pan over a medium-high heat until bubbles appear.
- Add the cumin seeds. When they become fragrant in the oil, toss in the onion and chillies, and fry for 5-7 minutes until the onion is translucent and lightly browned.
- Add the garlic and ginger paste and fry for a further minute. Add the potatoes and mixed powder, and just enough water or spice stock to cover.
- Simmer until the potatoes are soft, topping up the stock if needed. Add the carrot and continue cooking until cooked through but still al dente.
- Reduce the stock until you have a dry potato mixture. Stir in the coriander (cilantro) and peas and season with salt. Set aside to cool.
- Fold the samosas as photographed above.
- When ready to cook, pour 10cm (4in) of rapeseed (canola) oil into a deep saucepan and heat to 170°C (340°F). Fry the samosas in batches until nicely browned.
- Remove with a slotted spoon and transfer to a wire rack. Keep warm while you fry the remaining samosas.
VEGETABLE SAMOSAS
Serve up these crisp vegan samosas as a tasty starter or side dish with your favourite curry. They also make great buffet food for your next party.
Provided by Member recipe by maddiek
Categories Buffet, Side dish, Snack
Time 1h40m
Yield Makes 24
Number Of Ingredients 12
Steps:
- To make the filling, heat the oil in a frying pan, add the onion and garlic, mix in the spices and fry for 10 mins until soft. Add the vegetables, seasoning and stir well until coated. Add the stock, cover and simmer for 30 mins until cooked. Leave to cool.
- To make the pastry, mix flour and salt into a bowl. Make a well in the centre, add the oil and 100ml water to make a firm dough. Knead the dough on a floured surface for 5-10 mins until smooth and roll into a ball. Cover in cling film and set aside at room temperature for 30 mins.
- Divide the pastry into 12 equal pieces. Roll each piece into a ball and roll out into a circle of 15cm. Divide this circle into two equal pieces with a knife.
- Brush each edge with a little water and form a cone shape around your fingers, sealing the dampened edge. Fill with 1 tbsp mixture and press the two dampened edges together to seal the top of the cone. Repeat with the remaining pastry.
- Heat the oil in a large deep saucepan to 180C. The oil should come 1/3rd of the way up the pan. Deep fry the samosas in batches for 8-10 mins until crisp and brown. Take out and drain on kitchen paper.
Nutrition Facts : Calories 105 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.43 milligram of sodium
VEGETABLE CURRY SAMOSAS
These samosas have a unique twist, they have curry and a dip. You can add chicken or ground beef and make it a meal. Good to double and triple for leftovers, and with these you don't know how many everyone will want, they are really good. At the age of 12, I alone ate 10 small ones. I was so full!
Provided by allcooker
Categories Appetizers and Snacks Pastries
Time 55m
Yield 16
Number Of Ingredients 18
Steps:
- Heat oil in a large frying pan over medium heat. Add onion, curry powder, mustard seeds, and cumin seeds; cook for 3 minutes. Add broth and potatoes; cook until tender, 3 to 5 minutes. Add carrot and peas, cook 2 minutes more. Remove from heat and allow filling to cool.
- Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
- Roll puff pastry out on a work surface and cut into 16 thin rounds. Place 2 to 3 tablespoons of filling on each round. Cover edges of pastry with beaten egg and press edges together using a fork to close. Place samosas on the prepared baking sheet.
- Bake in the preheated oven until pastry is puffed and golden brown, 12 to 15 minutes.
- While samosas are baking, combine mayonnaise, sour cream, sugar, lemon juice, horseradish, curry powder, salt, and pepper in a bowl. Cover and refrigerate sauce until needed. Serve with samosas.
Nutrition Facts : Calories 461 calories, Carbohydrate 29.8 g, Cholesterol 26.3 mg, Fat 36.9 g, Fiber 2.3 g, Protein 4.6 g, SaturatedFat 7.7 g, Sodium 302.6 mg, Sugar 8.8 g
VEGETABLE SAMOSAS
My family enjoys the wonderful Indian flavors in a traditional samosa. Baked instead of fried, this version has fewer calories but keeps all the classic tastes and textures we love. -Amy Siegel, Clifton, New Jersey
Provided by Taste of Home
Categories Appetizers
Time 1h5m
Yield about 3 dozen.
Number Of Ingredients 14
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain. Mash potatoes; set aside., In a large skillet, saute onion in oil until tender. Add the garlic, salt, curry powder, cumin and pepper; cook 1 minute longer. Remove from the heat. Stir in the mashed potatoes, garbanzo beans, peas and cilantro., Place 1 sheet of phyllo dough on a work surface with a short end facing you. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) Spray sheet with cooking spray; repeat with 1 more sheet of phyllo, spraying the sheet with cooking spray. Cut into two 14x4-1/2-in. strips., Place 2 tablespoons of filling on lower corner of each strip. Fold dough over filling, forming a triangle. Fold triangle up, then fold triangle over, forming another triangle. Continue folding, like a flag, to the end of the strip., Spritz end of dough with spray and press onto triangle to seal. Turn triangle and spritz top with spray. Repeat with remaining phyllo and filling., Place triangles on greased baking sheets. Bake at 375° for 20-25 minutes or until golden brown. If desired, serve with mint chutney.
Nutrition Facts : Calories 79 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 136mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
CURRIED VEGGIE SAMOSA
We love spicy, ethnic foods at my house and this can be made as spicy as you like (or don't like). This recipe was created for my now extinct cafe when a Reggae band was playing. I've eaten these cold for lunch many times and they were wonderful. The dough recipe is great for fried pies or Jamaican patties as well. I always make double the filling so that I can just pull some out of the freezer when ready to make these so it's super easy. Also, many times I add more veggies to the potato filling to make it more interesting. It's easiest to fry these in a deep fat fryer but pan frying works great as well.
Provided by sassafrasnanc
Categories Lunch/Snacks
Time 40m
Yield 30 pieces, 30 serving(s)
Number Of Ingredients 13
Steps:
- DOOUGH:.
- MIx flour and salt.
- Add oil and mix until flour is like corn meal. (I do this in my mixer with the dough hook).
- Add water to dough mixing well. This will be a fairly moist dough. Knead dough 5 to 10 minutes until dough is soft and velvety (or beat in mixer).
- Cover and let stand 15-20 minutes.
- Knead again for about 5 minutes until smooth and elastic.
- Form into a long 1 1/2" diameter "rope".
- Cut into 1 1/2" slices. Form each slice into small "buns" and place on a floured board, covering with a damp cloth.
- When ready to fill and fry, flatten each piece to about 1/4" and then roll into a circular shape about 1/8" thick.
- FILLING:.
- Boil potatoes and mash.
- Saute diced carrots, minced onion, ginger root and garlic until tender and add to mashed potatoes.
- Add green peas and spices. Add salt, black pepper and cayenne pepper to personal taste.
- Place 2 tbsp filling into above dough circle. Moisten edges with water. Fold in half and seal edges well using a fork.
- Store filled samosa's on an oiled cookie sheet and cover with a damp cloth until ready to fry.
- Heat 3 cups vegetable oil over high heat until a small piece of dough drops to bottom of pan and pops back up immediately. Reduce heat to medium high at this point.
- Fry samosa's 3to 5 minutes each, turning once to brown evenly, placing on paper towels until ready to serve.
Nutrition Facts : Calories 278.9, Fat 24.5, SaturatedFat 3.2, Sodium 120.2, Carbohydrate 14.1, Fiber 2.3, Sugar 0.6, Protein 2.4
VEGETARIAN CURRY SAMOSAS WITH TAMARIND DIP
If it hasn't already, then healthy alternative recipes like this can open your mind up to the real sustainable possibilities of eating nutritiously and deliciously with every bite. These samosas have so much flavour and yet they're absolutely packed with nutritional goodness, that they appear too good to be true!
Provided by hello
Categories Southwest Asia (middle East)
Time 40m
Yield 20 samosas
Number Of Ingredients 20
Steps:
- For the Wraps.
- Whisk all ingredients in a bowl to form a batter.
- The consistency should easily coat the back of a spoon. Add more flour if mixture is too thin, or more water if too thick.
- Coat a 10 inch non-stick pan very lightly with coconut oil.
- Ladle in 1/3 cup of batter and swirl around the pan.
- Cook until firm to handle.
- Set aside setting wax paper sheets in between layers to prevent wraps from sticking.
- For the Tamarind Dip.
- Whisk all ingredients in a bowl.
- Set aside until ready to serve.
- For the Samosas.
- Wash, and peel all vegetables.
- Boil potatoes until soft enough for mashing.
- While the potatoes are boiling, finely chop carrots, cilantro, and cauliflower.
- Blanch the chopped vegetables and the green peas for about a minute. Drain.
- When, the potatoes are done, transfer them to a bowl and mash.
- Fold in the blanched vegetables and chopped cilantro.
- Season with aloo bhaji, salt, and pepper.
- Lay a piece of the prepared wraps onto a working surface and cut into half.
- Fill with vegetable mixture near to one edge and wrap into triangles sealing with a light cornstarch slurry.
- Bake at 220C/430F for 10 minutes, flip and continue for 10 minutes more.
- Drain on paper towels.
- Serve with the tamarind dipping sauce.
Nutrition Facts : Calories 64.2, Fat 1.1, SaturatedFat 0.2, Sodium 62, Carbohydrate 12.1, Fiber 2.5, Sugar 3.9, Protein 3
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CURRIED VEGETABLE SAMOSAS & CILANTRO-MINT CHUTNEY RECIPE
From myrecipes.com
5/5 (13)Calories 288 per servingServings 4
- To prepare samosas, combine potatoes, lentils, mint, curry powder, 1 teaspoon butter, 1/4 teaspoon salt, and cumin. Gently fold in peas.
- Working with 1 egg roll wrapper at a time (cover remaining wrappers to prevent drying), cut down middle to form 2 long rectangles. Moisten edges of wrapper with egg. Spoon 1 tablespoon potato mixture near bottom edge of wrapper. Fold up from 1 corner to the opposite outer edge of the wrapper, making a triangle. Fold over to opposite side again as if folding up a flag. Repeat fold to opposite side to form a triangle. Repeat with remaining wrappers and filling.
- Heat a large cast-iron skillet over medium-high heat. Coat pan with cooking spray. Lightly coat samosas with cooking spray. Add samosas to pan, and cook 1 minute on each side. Drain on paper towels. Serve with chutney.
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